Name: Baingan Ka Bharta recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 1 eggplant (should be big & fat); 5 -6 big onions, finely chopped; 2-3 Green Chilies; 2 tablespoons finely chopped fresh ginger; 5 -6 big tomatoes, finely chopped; 1 teaspoons red chili powder; 2 teaspoons dhaniya powder; 2 -3 tablespoons oil; Salt to taste; 1 teaspoon jeera powder; coriander leaves, coarsly chopped (to garnish); 1 pinch hing (Asafoetida)

Ingredients Serving: 3

1 eggplant (should be big & fat)
5 -6 big onions, finely chopped
2-3 Green Chilies
2 tablespoons finely chopped fresh ginger
5 -6 big tomatoes, finely chopped
1 teaspoons red chili powder
2 teaspoons dhaniya powder
2 -3 tablespoons oil
Salt to taste
1 teaspoon jeera powder
coriander leaves, coarsly chopped (to garnish)
1 pinch hing (Asafoetida)

Instructions

Roast the brinjal on a medium flame till well cooked and the skin has charred completely.
Cool, peel and mash.
Put some oil in a pan. When hot, put hing (Asafoetida) and Jeera (cumin seeds) in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
When the onions are light golden brown, add the finely cut green chillies and ginger to it. Heat the mixture for 2-3 minutes.
Then add tomatoes and stir until this masala is pulpy and separates from the oil. Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat and stir it until the eggplant is well blended into the onion and tomato paste mixture.The more you saute it, the more enhanced the flavour becomes.
Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).

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